Number of planned seats for turn-around and breakage

Assignment Help Financial Management

Reference no: EM13882238

The building and the land it sits on will cost $250,000 and you have 20% to put down on the property. Annual taxes are $6,000 and fire and liability insurance is $3,600.

You have $150,000 of additional funds to allocate for refurbishing the grounds, building structure, interior design, and kitchen. 10% of the savings will be allocated to the grounds, 20% to the building’s structure, 20% to update the interior design, and 50% for kitchen installation and fire suppression systems.

Tables are $200 each for 2 tops, $300 each for 4 tops, and $500 each for 6 tops. You plan to purchase eight (8) 2-top tables, six (6) 4-top tables, and ten (10) 6-top tables. Chairs cost $50 each. You are planning on being able to seat 100 people in the restaurant at a time and need 10 extra chairs. Silverware, tablecloths and napkins cost a total of $6,000, serving utensils cost a total of $3,000, and glassware cost a total of $5,000.

Place/plate settings cost $35 each. You need to purchase three times the number of planned seats for turn-around and breakage. (Remember you are planning for 100 people in your restaurant.)

Servicing carts, cooking equipment, prep tables, storage containers, and other supplies will cost a total of $16,000.

Research suggests that the average receipt total per person is $12.80 and the average cost per meal is $6.86 for the Italian restaurants in your area. The research also suggests that tables are turned over for new customers between 13 and 21 times a day in your area, and that restaurants have between 40% and 60% occupancy fill rate each day.

You mission is to create a financial business plan explaining the initial outlay of funds this business venture will cost.

Create a PowerPoint Presentation for this business venture.

The following is an outline of how your slides should be presented.

Slide 1: This is your title page. Include your name, project title, the course and section number and the assignment due date.

Slide 2: This slide is your introduction slide. This slide should summarize your new business venture, describe your restaurant concept (i.e. casual dining, bight atmosphere, etc.) and provide other helpful information. For example, restaurant name, what types of appetizers, salads, soups, entrees, beer and wine availability, and desserts you might serve, and hours of operation. Highlight what makes you restaurant special.

Slide 3: This is your building and real estate summary slide. This slide should include a small picture or building plan drawing of the building, and summarize the purchase price, down payment, and amount financed. The picture of the building can be obtained from a real estate website, or from a building plan drawing available on the Internet (be sure to cite this). This slide should also list the annual tax and insurance amounts. It should also include the monthly mortgage payment including principal, interest, taxes and insurance (PITI). The slide notes (section below the slide in PowerPoint) should contain the steps you took to calculate the monthly mortgage payment.

Slide 4 to 6: These slides should include your start up expenses. On these slides you would list the cost of purchasing all of the items listed in items 3, 4, 5 above (tables, place setting, kitchen equipment, etc.). Here you can have fun and include pictures of items, or include graphs of the cost. Be sure to list the total start up expense required to open the restaurant somewhere.

Slide 7: This is your revenue slide. Create revenues and food costs from your first 6 days of serving food. Present the average receipt total per person, the average cost per meal, number of times a table is sat or turned over, and fill rate or occupancy rate to estimate your restaurants revenues. This is another place where a graph could help illustrate your revenue potential.

Slide 8: Conclude your presentation with the “wrap up” of the concept and any final thoughts you might want to include.

Slide 9: List any resources you have used for this project. Be sure to include at least one reference from a reliable source. Because many of the concepts here involve reading from the textbook, remember to include a reference

Reference no: EM13882238

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